Honestly just impressed...

Believe it or not, I made a dessert I have always been impressed with; French Madeline Cookies. It was hard because I have never really tried one from a bakery before. So when I made them, they looked how I think they are supposed to, but they were pretty dry. They say they are "tea cookies", but I don't think the texture was right.

I really had no idea how many steps were involved with these things. I had to chill the batter, freeze the pans after I coated them in butter and flour, then quickly pour the (cold AF) batter into the pans... The cold pans and batter are what gives the cookies the raise in the back. The shapes actually came out fine. Based on photos, I am not clear what the coloring should look like or how much batter to use per cookie. I think these are the kind of cookies I would need to try making a few times before I got the ratios and timing right. I could also try a few different recipes.